Hario Switch 02 Hario switch
Devil's Recipe
by Tetsu Kasuya
Tetsu Kasuya's original hybrid Switch recipe: alternates between open percolation and closed immersion with temperature drops for complex extraction.
Parameters
- 20 g
- Coffee
- 280 g
- Water
- 1:14
- Ratio
- 98 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Valve open. Pour 60g of 98°C water ensuring even saturation. Let drain.
To 60g 10s Circular -
0:30 02Pour
Valve open. Pour another 60g of 98°C water. Let drain 45 seconds.
To 120g 10s Circular -
1:15 03Pour
Close valve. Cool kettle water to 70°C. Pour 160g of 70°C water.
To 280g 15s Slow -
1:45 04Wait
Steep for 30 seconds with valve closed.
-
2:15 05Wait
Open valve. Let drain completely.
-
3:00 06Done
Brew complete.
Notes
Original source
Recipe by Tetsu Kasuya, published at youtube.com.
More Hario Switch 02 recipes
See all Hario Switch 02 recipes →- 01 Ole Bøen Switch byHario 2020 Norwegian Brewers Cup Champion Ole Kristian Bøen's Hario Switch recipe. A hybrid immersion-percolation method that alternates between closed and open valve to combine the body of immersion with the clarity of pour-over. Ratio 1:15 Time 3:00
- 02 Low Temperature byEmi Fukahori 2018 World Brewers Cup Champion Emi Fukahori's Hario Switch recipe. Uses three temperature stages — starting cool at 80°C, then hot at 95°C, then cool again at 80°C — to extract different flavor compounds at optimal temperatures. Ratio 1:12.9 Time 2:55
- 03 Iced byHario Hario Community's flash iced method for the Switch 02. Concentrated immersion brew released onto ice. Ratio 1:9 Time 2:00
- 04 Gong Fu byLance Hedrick Lance Hedrick's gongfu-tea-inspired Hario Switch recipe: three sequential closed-valve immersions with fresh water each time, a 75°C "Samo bloom" to preserve volatiles, and a spoon-pour technique that lets the coffee bed do the filtering. Designed to be forgiving across grinders and pours. Ratio 1:16.7 Time 5:00
- 05 Devil Switch byTetsu Kasuya Tetsu Kasuya's "Devil" recipe for the Hario Switch. Uses two temperatures — 90°C for the pour-over phase and 70°C for the immersion phase — to maximize sweetness while minimizing bitterness. Ratio 1:14 Time 3:30
More by Tetsu Kasuya
View all recipes by Tetsu Kasuya →Other Hario switch models
View all Hario switch models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.